Presunto, sorry to not reply sooner, I didn’t read this thread until just now; when I saw the topic however, I thought of wild thyme Greek honey immediately. We had it every morning with sheep’s milk yogurt for breakfast when we were in country for 3 weeks. It is indeed delicious and very prized. We didn’t go to Corfu or get as far north as Thessaloniki, but we did go to Meteora, which was quite amazing. Did you visit any of the monasteries built into the cliffs? I understand the nuns and women in the village send food stuffs and cooked foods on a wire pulley set up to feed the monks.
I will be happy to share pictures and recipes of our Greek cooking. Many of the recipes from the islands have strong Venetian influences. My SIL visited Ikaria on one of her recent trips to Greece. Ikaria is one of 5 “blue zones” recognized for the number of people who live healthily into their 100’s. Interesting. We recently made a recipe from an Ikarian cookbook using French lentils and fresh fennel, among other things. Absolutely delicious and very healthy. Let me know if you have any particular interests in Greek cooking. I will say the half moon cheese pastries from Crete are not to be missed…
